Deviled Eggs

By Diane Watkins
Recipes follow

Now that the nutritionists are allowing that perhaps eggs are a good food after all, we are seeing deviled eggs making a comeback. This old time favorite southern treat is a perfect appetizer or side relish for your next party. Each egg half is one to two bites of savory finger food that is universally well liked and easy to make.

Deviled eggs are an excellent way to use up the older eggs before they reach their expiration date. A fresh egg will not peel well when boiled, but an older egg- one that has been in the refrigerator for a few days will peel perfectly under cold running water.

Cover the eggs with cold water and bring to a boil. When the boiling point is reached, turn the heat down to medium and simmer for 10 minutes. Turn off the heat and allow to cool. You can hasten the cooling process by cracking the shells and running cold water over the eggs. Remove the shells under cold running water, rinse off any bits of shell or membrane that may cling to the egg and place on a paper towel to dry.

Traditionally, deviled eggs have been cut lengthwise into two halves, but consider cutting across the egg instead. Trim a thin slice from the end as needed so that it will sit upright without slithering around the dish making a small cup to hold the salad mixture.

Remove the yolks, then mix with other savory ingredients and mayonnaise or butter to moisten, and put back into the egg shells. It is convenient to mix all the ingredients in a plastic bag, then snip off the end of the bag and squirt the egg back into the shells. You can use a pastry tip to achieve a fancy presentation. Garnish with paprika, chopped parsley, or pimento cutouts.

In addition to the conventional egg and pickle mixture, consider stuffing your eggs with chicken, tuna, shrimp, or lobster salad for a new taste sensation and presentation. Here are a few recipes to get you started:

Traditional Southern Deviled Eggs

6 hard boiled eggs
1- 2 teaspoons mustard to taste
3 Tablespoons chopped dill or sweet pickle
1 teaspoon pickle juice
1/4 cup mayonnaise (or more if needed)
salt and pepper to taste
dash of paprika for garnish

Remove the yolks, mash, and mix with the other ingredients. Use only as much mayonnaise to make a moist and creamy yolk mixture. Stuff the yolk and garnish with a sprinkle of paprika. Chill and serve cold. The pickles can also be replaced with finely chopped green olives omitting the pickle juice.

Avocado Egg Salad
8 hard boiled eggs
1 small avocado
1 teaspoon lemon juice
1 teaspoon mustard (optional)
Hard boil the eggs. Halve eggs, remove and mash the yolk. Mash the avocado pulp through a sieve that has been rubbed with garlic. Mix lemon juice into the pulp to prevent browning and add to the egg yolks with the mustard if using. Mix well and use a piping bag to stuff into egg shells.

Chicken Salad Stuffed Eggs

8 hard boiled eggs
1 cup cooked chicken, finely chopped
¼ cup finely chopped celery
Salt and pepper to taste
1/3 to ½ cup mayonnaise or miracle whip
pecan halves or slivered almonds for garnish

Remove the yolks from the egg cups and mash. Add the chicken, celery, salt and pepper and just enough mayonnaise to moisten and bind. Stuff into egg cups and garnish with a pecan half or slivered almonds.

Low-Fat Deviled Eggs

6 large hard-boiled eggs
3 tablespoons fat-free Greek style yogurt
1 ounce low-fat cream cheese
1/2 teaspoon Dijon mustard
1/8 teaspoon salt
2 teaspoons fresh, chopped parsley

1. Slice the eggs in half lengthwise and remove the yolks to a plastic food bag. Mash the yolks with a fork, then add the remaining ingredients to the bag, saving out a sprinkle of parsley for the final garnish.
2. Mix all the ingredients together.
3. Squeeze the excess air out of the bag and snip off one corner with a pair of kitchen shears.
4. Pipe the egg yolk mixture through the snipped corner and into the egg shells.
5. Sprinkle with the remaining parsley and serve. Chill, if not using immediately.

Creole Deviled Eggs

3 Tablespoons minced green bell pepper, sauted
1 minced green onion
5 tablespoons fat-free Greek style yogurt
2 ounces low-fat cream cheese
1 teaspoon Dijon mustard
1/8 teaspoon salt
1 tablespoon fresh, chopped parsley
1/4 teaspoon Creole seasoning
Few drops of hot sauce, to taste
1/4 cup minced cooked shrimp
Whole small boiled shrimp for garnish
12 hard-boiled eggs

1. Slice the eggs in half lengthwise and remove the yolks to a small bowl. Place the whites on a platter. Mash the yolks with a fork.
2. Add the remaining ingredients. Stir until completely mixed.
3. Spoon the yolk mixture into the egg whites and top with a whole boiled shrimp.
4. Serve immediately or chill and serve the same day.

Deviled Crab Eggs

1/2 cup cooked, fresh lump crab meat
12 hard-boiled eggs
5 tablespoons fat-free Greek style yogurt
2 ounces low-fat cream cheese
1 teaspoon Dijon mustard
1/8 teaspoon salt
1 tablespoon fresh, chopped parsley
2 teaspoons fresh tarragon
1/2 teaspoon lemon zest
1/4 teaspoon pepper
Watercress for garnish

1. Slice the eggs in half lengthwise and remove the yolks to a small bowl. Place the whites on a platter. Mash the yolks with a fork.
2. Add the remaining ingredients. Stir until completely mixed.
3. Spoon the crab mixture into the egg whites. Garnish with a few sprigs of watercress
4. Serve immediately or chill and serve the same day.